Beancurd Sheet :	110g
Dried Shrimp :	20g
Potherd mustard :	80g
Pork Collar meat	150g
Chinese Mushroom :	6 pieces
Preserved Turnip  (Optional) :	1 slice
Sugar (for Potherd mustard) :	1/2 tsp
chicken stock :	1/2 cup
Seasoning for Pork
Sugar :	1/2 tsp
Cornstarch :	1 tsp
Light Soy Sauce	1/2 tbsp

 

Beancurd Sheet	Chinese Mushroom :
Dried Shrimp	Potherd mustard

1. Wash and soak “Beancurd Sheet”, “Chinese Mushroom” and “Dried Shrimp” until soft. Wash and Soak the “Potherd mustard” to reduce the salty level.

Beancurd Sheet	Chinese Mushroom
Pork	Preserved Turnip

 2. Cut the “Beancurd Sheet” into 1cm length. Shredded the “Chinese Mushroom”. Sliced the “Pork”. Cut the “Preserved Turnip” into fine long strips.

Potherd mustard

Potherd mustard

3. Press the “Potherd mustard” to reduce water. Cut it into 1cm length , mix with Sugar 1/2 tsp. Then stir-fry the “Potherd mustard” to dry without oil. Dish up and set aside.

 4. Heat the wok with oil (2tbsp). Stir-fry the “Preserved Turnip” and “Dried Shrimp”. Then, Add sliced Pork and stir-fry until the pork done.

 5. Add “Potherd mustard” and “Beancurd Sheet”. Then add chicken stock. Mix them well and let “Beancurd Sheet” to absorb the sauce.

Continue reading →